Parmesan Crisps

Total time: 15 minutes Easy to make and a great way to use up the leftover bits of puff pastry. You could also make them sweet: brush with melted butter and sprinkle with cinnamon and sugar; serve for dessert with coffee. I have no idea how long they will keep...We eat them all!

Ingredients:

puff pastry sheet, roughly 10 X 6 (25 X 15cm), 125gr, 4.4oz

1 tsp olive oil, 4.5gr, .16oz

3 tbs grated Parmesan cheese, 15gr, .5oz

Instructions:

Cut a rectangle of puff pastry.

Lightly drizzle 1 tsp olive oil over the pastry.

Sprinkle Parmesan evenly over the top. Make a mental note (or mark it) of where the middle of the pastry is. Starting at the short ends, roll the puff pastry to the middle until the two rolls meet.

Wrap in cling film and refrigerate until used. It's easiest to slice if chilled for an hour and can be made 2 days ahead.

Remove from fridge and slice 1/4" thick (.6cm).

Lay on nonstick baking sheet and bake, 400F (200C) for 8 - 12 minutes, until pastry is golden and cheese is a bit darker. Remove and serve immediately or allow to cool and store in airtight container.

Note: You could make sweet 'crisps' by brushing with melted butter and sprinkling with sugar and cinnamon

Note 2: My puff pastry comes in a circle. I normally use half for a starter and the other half for these. I leave it as a half circle, roll it up and slice the crisps as close to the 'round' end as reasonable.